To make them, just line up the slices of bread the way you would for building grilled cheese sandwiches. Get your griddle hot, On the bottom slices of bread place a layer of thinly sliced swiss cheese, a generous layer of thinly shaved corned beef, another layer of thinly sliced swiss cheese and a layer of sauerkraut (blotted dry). Top with another slice of marble rye. Butter well, and grill slowly on a skillet or griddle so the bread doesn’t get too toasty before the inside of the sandwich is warm. Flip half way through cooking time. Don’t cover the sandwiches while they’re cooking or they’ll get soggy.

Hi Melissa,
The Reuben is one of our favorite sandwiches and your sandwich looks awesome and we would really enjoy it! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Hi Melissa, what a beautiful sandwich photo. You make me want to run up to the grocery and buy some marbled rye bread and all the fixings. Thank you so much for sharing! I pinned this to my St. Patrick’s Day recipe roundup. Have a great weekend!
Ronda

years ago in Seattle I worked ar a restaurant that introduced me to Reuben’s but they didn’t use thousand island dressing but Russian – that slightly sweet was perfect with the sauerkraut. I lick my lips just thinking about them. yum